Almond Cupcakes

Ingredients

• 13.5 ounces sifted cake flour
• 0.5 ounce baking powder
• 0.5 ounce salt
• 8 fluid ounces whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 8 ounces unsalted butter, softened
• 11.5 ounces granulated sugar
• 8 ounces egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 2.25 ounces granulated sugar
• 2.25 ounces almond paste
• Seven Minute-Frosting: 2.5 fluid ounces water
• 1/4 teaspoon cream of tartar
• 9.25 ounces granulated sugar
• 2 ounces egg whites, room temperature
• 0.5 ounce light corn syrup